Chocolate Quinoa Crunch Bites (Printable Version)
Crunchy no-bake chocolate and quinoa bites, naturally gluten-free and perfect for snacking or dessert.
# What You Need:
→ Base
01 - 1 cup puffed quinoa
02 - 1 cup rolled oats (gluten-free if desired)
03 - 1/2 cup unsweetened shredded coconut
→ Chocolate Mixture
04 - 1 cup dark chocolate chips or chopped dark chocolate
05 - 1/4 cup natural peanut butter or almond butter
06 - 2 tbsp coconut oil
07 - 2 tbsp maple syrup
→ Optional Add-ins
08 - 1/4 cup chopped nuts (almonds, pecans, or cashews)
09 - 2 tbsp dried cranberries or raisins
10 - Pinch of sea salt
# Directions:
01 - Line a mini muffin tin or baking sheet with parchment paper.
02 - In a large bowl, combine puffed quinoa, rolled oats, and shredded coconut. Add chopped nuts or dried fruit if using.
03 - In a medium heatproof bowl, melt the dark chocolate, peanut butter, coconut oil, and maple syrup together using a microwave or double boiler. Heat until smooth, stirring every 30 seconds if microwaving.
04 - Pour the chocolate mixture over the quinoa mixture and stir until everything is thoroughly coated.
05 - Scoop rounded tablespoons of the mixture into the prepared muffin tin or onto the baking sheet. Press gently to form compact bites. Sprinkle with sea salt if desired.
06 - Refrigerate for at least 1 hour, or until the bites are firm and set.
07 - Remove from the tin or peel off parchment paper. Store in an airtight container in the refrigerator.
# Expert Tips:
01 -
- No oven required, which means you can make these even when your kitchen feels like a sauna in summer.
- The contrast between deeply chocolatey coating and that sudden airy crunch from puffed quinoa is genuinely addictive.
- They pass every dietary test at a potluck without anyone guessing they are gluten free.
02 -
- If you skip the coconut oil your bites may turn out too soft at room temperature and crumble when picked up.
- Pressing the mixture firmly into the tin is what holds these together, so do not be gentle about it.
03 -
- Wet your fingers slightly when pressing the mixture into the tin to prevent sticking and get a smoother top.
- A tiny pinch of flaky sea salt on each bite before chilling takes the flavor from good to completely irresistible.